Corey was sitting in the other room when I took my first bite of this ice cream. He thought Something terrible had happened. A burn, a cut, a fire. Something big. It is not unreasonable that he thought this. Because I gasped. And I yelled. And there was even some explicit language. Because every once in a while, you try something so f'ing good, you just cant help it.
There is no mystery as to WHY this ice cream would be so good. Its pretty much all fat. And sugar. With a little booze and espresso. I mean....
There is nothing better than a good tiramisu. Nothing. And if there is something, I certainly can't think of it. But the only thing that comes close to a good Tiramisu, is good homemade ice cream. So. There we have it. Tiramisu Ice Cream Sandwiches. I basically made a tradional tiramisu filling, but churned it in an ice cream maker instead of whipping it up. I made some cocoa nib shortbread cookies to serve as vessels for my creamy creation and drizzled the whole deal with chocolate.
These are crazy stupid good.
Tiramisu Ice Cream:
2 Cups Heavy Whipping Cream (One Cup Milk + One Cup Cream would work very nicely as well.)
6 Egg Yolks
8 Oz. Mascarpone (At a cool room temperature)
1/4 Cup Sugar
4 Tbs. Espresso
2 Tbs. Dark Rum
1/2 tsp. Kosher or Sea Salt
Bring the Cream to a scald (JUST starting to bubble around the edge of the pot.)
While the Cream is heating, whisk together the Mascarpone, Egg Yolks, Sugar, Salt, Espresso, and Rum.
Still whisking, pour the scalding Cream SLOWLY over the Mascarpone mixture.
Let cool in the refrigerator for an hour or so (until cool...) and churn in an ice cream maker (method varies from machine to machine. I use the Cuisinart Ice Cream Maker and it couldnt be easier.) Transfer to freezer and freeze until set.
Cocoa Nib Shortbread Cookies (Adapted from the Tartine Bakery Cookbook) :
1/2 Cup Unsalted Butter (Very Soft)
1/4 tsp. Salt
1/4 Cup Sugar
2 tsp. Vanilla Extract
1 Cup All Purpose Flour
1/4 Cup Cornstarch
3 Tbs. Cocoa Nibs
1 Tbs. Espresso
1 tsp. Heavy Cream
Sugar for Dusting on Top
Preheat oven to 350
Combine Flour and Cornstarch in a small bowl and set aside.
Mix together Soft Butter, Salt, Vanilla Extract and Sugar. Stir until just combined.
Add the flour mixture and mix until it looks like its evenly distributed. The dough will look kind of clumpy, but consistent.
Turn the dough out onto a floured surface and press it together until it forms a disc. Wrap it in plastic and refrigerate for about half an hour.
Once the dough has cooled, put it back onto the floured surface and roll out until it is about a quarter inch thick. Use a cookie cutter to cut out circles of desired size (I used a two inch round.) Put the cookies on a parchment lined tray.
Mix together the Tbs. of Espresso and the tsp. of Cream and brush the mixture on top of the cookies. Sprinkle generously with sugar and put back in the refrigerator for fifteen minutes.
Bake for 10-12 minutes until golden brown. Let cool.
Once the cookies are cool and the ice cream is frozen... ITS TIME FOR TIRAMISU ICE CREAM SANDWICHES!
Melt 4 oz. of chocolate (the darker the better as far as I am concerned, but follow your heart)
Put one scoop of ice cream between two cookies. Drizzle with the melted chocolate. Put back into the freezer until you are ready to eat them. Or just eat them. Right then and there. No one would blame you.